Another Pointless Food Thread

[pjclark1]

The other day I was in the small Tesco Lotus store. Noticed a pack of 3 pork steaks for 52bht in the fridge. Pack of American style french fries 79bht in the freezer (approx 5 portions). Fry a pork steak in a wok for 10 to 15 minutes in a small amount of oil and low gas flame, constantly turning until well cooked. Scrape out any remains as you will want to re-use the oil you are going to use for the fries. Pour enough oil into the wok to deep fry the fries with a high gas flame, heat the fat until really hot (not hot enough and you get soggy fries). Drop in a portion of fries and stir for about 5 minutes until a light golden colour. Salt the fries and serve with bread (chip butties) Something you can easily cook yourself, works out at about 35bht per dinner and better quality western food than anything you can buy in the restaurants. Who says western food is expensive.

Just for a change today I stole some of my ladies mushrooms (10bht for a big bag from the local market).

Fried pork steak with fried mushrooms and french fries .... heart attack dinner!

[caf]

Using pre packaged french fries from a supermarket is " better quality western food "

Well I never !

[CheGuava]

You may not like thin fries, but as fries go, where do you suppose 95% of the restaurant fries come from?

And then of the remaining 5%, 4.5% are home made but poorly, reasulting in soggy wedge thingies.

That leaves 0.5% of places doing truly nice fries. For a price.

[gotlost]

You may not like thin fries, but as fries go, where do you suppose 95% of the restaurant fries come from?

And then of the remaining 5%, 4.5% are home made but poorly, reasulting in soggy wedge thingies.

That leaves 0.5% of places doing truly nice fries. For a price.

Buddha bless Makro. Another fine Thai company.

[harrry]

Because of the varieties of poatatoes grown in Thailand it is generally better to use the frozen ones here.

[jayjay0]

Because of the varieties of poatatoes grown in Thailand it is generally better to use the frozen ones here.

Not sure why it is better to use frozen potatoes just because they have a large variety of potatoes grown in Thailand. Besides where do you get frozen mashed potato's and frozen baked potatoes. Or for that matter Pan Fried.

That being said. The tastiest fries I have ever had were at Dukes. I asked him if they had some thing in the oil and he told me no it was the potatoes. In my opinion comparing them to frozen ( witch might be local grown) is like comparing tangerines to naval oranges.

[gotlost]

Because of the varieties of poatatoes grown in Thailand it is generally better to use the frozen ones here.

Not sure why it is better to use frozen potatoes just because they have a large variety of potatoes grown in Thailand. Besides where do you get frozen mashed potato's and frozen baked potatoes. Or for that matter Pan Fried.

That being said. The tastiest fries I have ever had were at Dukes. I asked him if they had some thing in the oil and he told me no it was the potatoes. In my opinion comparing them to frozen ( witch might be local grown) is like comparing tangerines to naval oranges.

As i understand the best potatoes in Thailand are grown locally. Do a search on the Farming Forum.

[Ricardo]

Not sure why it is better to use frozen potatoes just because they have a large variety of potatoes grown in Thailand. Besides where do you get frozen mashed potato's and frozen baked potatoes. Or for that matter Pan Fried.

<snip for brevity>

I think I saw frozen-mash in TOPS recently. Now all I need, is for the Pound to get me 90 Baht, and I'll be on easy-street, catering-wise !

[tigerbalm]

Not sure why it is better to use frozen potatoes just because they have a large variety of potatoes grown in Thailand. Besides where do you get frozen mashed potato's and frozen baked potatoes. Or for that matter Pan Fried.

<snip for brevity>

I think I saw frozen-mash in TOPS recently. Now all I need, is for the Pound to get me 90 Baht, and I'll be on easy-street, catering-wise !

I have been freezing mashed potatoes for a couple of years, easy to do should'nt cost more than 15/20Bht for around 250gms with the potatoes,and butter.

Make shure you only use butter and not milk especially the low fat watery stuff, if milk is used it tends to make the mash a bit watery after freezing and cooking in the M/Wave,also it is a good idear to put a Teaspoon sized lump of butter on the top prior to freezing.

Never had much luck with french fries/Chips as i have found that most if not all potatoes in Thailand are boiling varieties and are not realy suitable for Fries. they tend to be a bit soggy.

[harrry]

Maybe the best potatoes are grown in thailand but they do go to lays.....we just get the ones than John West Reject.....i mean Lays reject.

[Ricardo]

Now if only Carlsberg grew spuds, they'd probably be better, than that.

[newbie001]

frozen fries is the least of his problems

"Fry a pork steak in a wok for 10 to 15 minutes in a small amount of oil and low gas flame, constantly turning until well cooked."

Never flip meat more than once

[junglechef]

"French Fries" are not french fried potatoes. They can be made of whatever product that is suitable that is the lowest market price, but with advancements in food science a good soybean blend french fry can be excellent.

[jayjay0]

frozen fries is the least of his problems

"Fry a pork steak in a wok for 10 to 15 minutes in a small amount of oil and low gas flame, constantly turning until well cooked."

Never flip meat more than once

I was always told to cook bacon properly you had to flip it several times.

Not that it matters any more my doctor disapproves of me eating it in my advancing years. It was my favorite.

[junglechef]

frozen fries is the least of his problems

"Fry a pork steak in a wok for 10 to 15 minutes in a small amount of oil and low gas flame, constantly turning until well cooked."

Never flip meat more than once

I was always told to cook bacon properly you had to flip it several times.

Not that it matters any more my doctor disapproves of me eating it in my advancing years. It was my favorite.

I would like to know why only once too. Of course if you keep flipping it too much time will be spent in the air and not in the heat that cooks the food. But for me absolutes never work too well in real life esp. in the kitchen

[pjclark1]

If you don't keep flipping the meat every couple of minutes it overheats, then burns, then sticks to the wok.

[newbie001]

ever thought of turning down the heat? That would work better than flipping and flipping.

Over flipping is just playing and everyone knows that you shouldn't play with your meat.

[caf]

You are on dangerous ground telling some TVers not to play with their meat

[harrry]

The real way to cook a steak...including pork ones is to go outside and in a clear patch of groung assemble some nice pieces of wood. Light them but do not use fire starters.

Let the wood burn town to a white ash with just flecks of red coals....Clean a shovel by digging in clean sand. Place shovel on coals till warm...ad a light coat of oil then add the steak

return to the coals and cook slowly till the juices come to the top side. Turn the steak then and cook for a few more minutes. East with tomato sauce and damper.

[jayjay0]

The real way to cook a steak...including pork ones is to go outside and in a clear patch of groung assemble some nice pieces of wood. Light them but do not use fire starters.

Let the wood burn town to a white ash with just flecks of red coals....Clean a shovel by digging in clean sand. Place shovel on coals till warm...ad a light coat of oil then add the steak

return to the coals and cook slowly till the juices come to the top side. Turn the steak then and cook for a few more minutes. East with tomato sauce and damper.

How clear doe's the ground have to be?

[junglechef]

ever thought of turning down the heat? That would work better than flipping and flipping.

Over flipping is just playing and everyone knows that you shouldn't play with your meat.

funny but still does not ans. why only flip once. I think that if flipping is nec. due to the quality of the wok and it works then he has found a suitable solution. If one cooks on too low of a heat the blood will not caramelize and the flavor will suffer. If you keep giving culinary advice w/o explaining I'll keep inquiring why, this could be fun!

[Gonzo the Face]

ever thought of turning down the heat? That would work better than flipping and flipping.

Over flipping is just playing and everyone knows that you shouldn't play with your meat.

funny but still does not ans. why only flip once. I think that if flipping is nec. due to the quality of the wok and it works then he has found a suitable solution. If one cooks on too low of a heat the blood will not caramelize and the flavor will suffer. If you keep giving culinary advice w/o explaining I'll keep inquiring why, this could be fun!

My opinion is that the flipping once thing started and was pertaining to the preparation of steaks.

It was supposed to sear the outside and seal in the more of the desired juices . Then again its only food so what do I know other that its better to eat.

G

so now maybe this thread has a point and purpose

[jayjay0]

ever thought of turning down the heat? That would work better than flipping and flipping.

Over flipping is just playing and everyone knows that you shouldn't play with your meat.

funny but still does not ans. why only flip once. I think that if flipping is nec. due to the quality of the wok and it works then he has found a suitable solution. If one cooks on too low of a heat the blood will not caramelize and the flavor will suffer. If you keep giving culinary advice w/o explaining I'll keep inquiring why, this could be fun!

My opinion is that the flipping once thing started and was pertaining to the preparation of steaks.

It was supposed to sear the outside and seal in the more of the desired juices . Then again its only food so what do I know other that its better to eat.

G

so now maybe this thread has a point and purpose

Originally I posted that I was told to flip bacon several times. It would seem from the lack of response that is a correct piece of advice.

Now as Gonzo has said you flip it once to seal in the juices.

What if you want it well done or medium well do you just flip it once. Or do you flip it once to seal it and then proceed to cook with flipping it once more?

[Gonzo the Face]

ever thought of turning down the heat? That would work better than flipping and flipping.

Over flipping is just playing and everyone knows that you shouldn't play with your meat.

funny but still does not ans. why only flip once. I think that if flipping is nec. due to the quality of the wok and it works then he has found a suitable solution. If one cooks on too low of a heat the blood will not caramelize and the flavor will suffer. If you keep giving culinary advice w/o explaining I'll keep inquiring why, this could be fun!

My opinion is that the flipping once thing started and was pertaining to the preparation of steaks.

It was supposed to sear the outside and seal in the more of the desired juices . Then again its only food so what do I know other that its better to eat.

G

so now maybe this thread has a point and purpose

Originally I posted that I was told to flip bacon several times. It would seem from the lack of response that is a correct piece of advice.

Now as Gonzo has said you flip it once to seal in the juices.

What if you want it well done or medium well do you just flip it once. Or do you flip it once to seal it and then proceed to cook with flipping it once more?

Needless to say, flipping it once does seal both sides...... the entrapment of the natural juice of the meat has little to do with wanting it done medium or well..... this is time and heat temperature....

i.e put it on the grill or cooking pan, you will be searing the down side

flip it over

you will be searing the second side

caveat...... if you are cooking cube steak flip it 5 times

[caf]

It's good to have different opinions and views of course but respect other people's views

It often depends under which chefs you have trained

[junglechef]

Scientific studies have found that the searing of meat actually lowers the internal moisture but adds flavor from the caramelization of the blood sugar with an overall positive result . If he found that flipping was nec. more than once due to a poor quality wok or whatever the results are the most important thing. Turning down the heat could result in too low of a temp. to get a good sear. As suggested cooking is a ratio of time/temp./weight so to get a desired internal temp. one must consider this (which is not only the temp of the cooking medium but also the meat itself). When I am asked how should someone cook something I reply "till it's done". Sometimes it is nec. to flip more than once to get the presentation side, first side down, to the desired appearance and also turning around on the same side for a good grill mark.